Southern Fried Squash
Classic Southern fried squash with a golden cornmeal crust and buttermilk soak. Crispy, flavorful, and perfect as a snack or side dish.
- Prep Time: 10 minutes (+ optional 20–30 min soak)
- Cook Time: 20 minutes
- Total Time: 30–40 minutes
- Yield: Serves 4 as a side
- Category: Side Dish, Snack
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
2–3 yellow squash (or zucchini), sliced into ¼–½ inch rounds
½ cup buttermilk
1 large egg
½ cup all-purpose flour
½ cup yellow cornmeal
1 tsp salt
½ tsp black pepper
Optional: ½ tsp garlic powder, cayenne pepper, or Creole seasoning
Oil for frying (vegetable, peanut, or canola)
Instructions
Wash and dry squash; slice into even ¼–½ inch rounds.
In a shallow bowl, whisk buttermilk and egg. Soak squash slices for 5–30 minutes.
In another bowl, mix flour, cornmeal, salt, pepper, and any optional seasonings.
Heat oil in a cast-iron skillet or deep pan to 350–375 °F.
Dredge soaked squash slices in the dry mix, shaking off excess.
Fry in batches until golden brown on both sides, about 2–3 minutes per side.
Transfer to a wire rack or paper towels to drain. Serve hot with ranch, spicy mayo, or dipping sauce of choice.
Notes
For extra crispiness, swap some cornmeal for panko breadcrumbs.
Soaking the squash improves flavor and coating adhesion but is optional.
Don’t overcrowd the pan—fry in batches for best results.
Reheat leftovers in an air fryer or toaster oven to restore crisp texture.
Find it online: https://allrecipesmade.com/southern-fried-squash/
